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Roasted Lamb with Date Salsa

  • Cooking Time10 mins
  • Serves6
  • DifficultyEasy
2 teaspoons cumin seed
2 teaspoons coriander seed
1 ½ teaspoons salt
1 teaspoon ground black pepper
1 teaspoon ground mustard
3 tablespoons chopped rosemary
3 tablespoons olive oil
3 lamb racks, Frenched
1 cup pitted and chopped Medjool Dates
? cup finely diced red onion
2 tablespoons red wine
½ cup chopped pistachios

For lamb, toast cumin and coriander in a sauté pan, tossing until toasted (the fragrance becomes rich), about 2 minutes.

In a pestle & mortar or in a small food processor, grind spices with remaining ingredients to create a paste.

Preheat oven to 375 F. Cut lamb racks in half, rub paste over surface of lamb and place in a roasting pan.

Roast for about 18 minutes for medium. Let lamb rest for 10 minutes before slicing and plating.

For salsa, toss dates and red onion with wine – let sit for 5 minutes to soften. Stir in pistachios and serve with lamb, crumbling goat cheese on top.

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